Avocado Chocolate Mousse
This Avocado Chocolate Mousse is a guilt-free indulgence! Creamy, chocolatey, and healthy, it’s the perfect dessert for any occasion.
Servings: 4 servings
Ingredients
- 4 ounces chopped semisweet chocolate or chocolate chips (at least 60% dark)
- 2 large ripe avocados (about 8 ounces each)
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1-3 teaspoons light agave nectar or maple syrup optional, sweeten to taste
For serving:
- Fresh raspberries
- Sliced strawberries
- Whipped cream (or whipped coconut cream to keep vegan)
- Chocolate shavings
Instructions
- Begin by melting your chocolate in a microwave-safe bowl, heating it in 30-second intervals, stirring in between until smooth. Alternatively, use a double boiler on the stovetop.
- While the chocolate is cooling, slice your ripe avocados in half, remove the pits, and scoop the flesh into your food processor.
- Add the melted chocolate, cocoa powder, almond milk, vanilla extract, and kosher salt to the food processor. If you prefer a sweeter mousse, add agave nectar or maple syrup to taste. Blend everything until smooth and creamy.
- Taste your mousse and adjust sweetness or cocoa powder as desired. Blend again if making adjustments.
- Transfer the mousse to a bowl or individual serving dishes. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, serve your mousse topped with fresh raspberries, sliced strawberries, whipped cream, and chocolate shavings.
Equipment
- Food Processor
- Measuring Spoons
- Measuring Cups
- Spatula
- Serving dishes
Notes
- Store leftovers in an airtight container in the fridge for up to three days.
- The mousse thickens as it chills; stir in more almond milk if needed before serving.
- Experiment with different toppings or add nut butter for a twist!